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Mary Berry Paprika Chicken Recipe

Mary Berry Paprika Chicken Recipe
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Mary Berry Paprika Chicken is a flavorful dish that features chicken thighs or breasts cooked with a blend of smoky paprika, garlic, and onions. The sauce is rich and creamy, complementing the tender chicken perfectly. This dish pairs wonderfully with mashed potatoes, rice, or roasted vegetables.

Ingredients

Scale
  • 4 chicken thighs (bone-in, skin-on) – for juicy, flavorful chicken.
  • 2 tsp smoked paprika – the star of the dish, adding a deep, smoky flavor.
  • 1 large onion – finely chopped to enhance the richness of the sauce.
  • 2 garlic cloves – minced for extra flavor.
  • 150ml (5 fl oz) chicken stock – adds depth to the sauce.
  • 150ml (5 fl oz) sour cream – gives the sauce a rich, creamy finish.
  • 2 tbsp olive oil – for sautéing the chicken and onions.
  • 1 tsp dried thyme – to add an earthy note.
  • Salt and pepper – to taste, for seasoning.
  • Fresh parsley (optional) – for garnish.

Instructions

Step 1: Season and brown the chicken

  • Season the chicken thighs with salt, pepper, and 1 teaspoon of smoked paprika. Heat 1 tablespoon of olive oil in a large frying pan over medium heat. Place the chicken skin-side down and cook for 5-7 minutes until the skin is golden and crispy. Turn the chicken over and cook for another 5 minutes. Remove from the pan and set aside.

Step 2: Cook the onions and garlic

  • In the same pan, add another tablespoon of olive oil. Sauté the chopped onion for 5-6 minutes until softened. Add the minced garlic and the remaining 1 teaspoon of paprika, cooking for 1-2 minutes to release the flavors.

Step 3: Add the chicken stock

  • Pour in the chicken stock, stirring to combine with the onion and garlic mixture. Let it simmer for 2-3 minutes to slightly reduce the sauce.

Step 4: Return the chicken to the pan

  • Add the browned chicken thighs back into the pan, skin-side up. Cover the pan and let the chicken simmer in the sauce for 20-25 minutes until fully cooked through (internal temperature should reach 75°C or 165°F).

Step 5: Stir in the sour cream

  • Once the chicken is cooked, remove the pan from heat. Stir in the sour cream to create a creamy, rich sauce. Adjust seasoning with salt and pepper if needed.

Step 6: Serve

  • Garnish with freshly chopped parsley, if desired, and serve Mary Berry Paprika Chicken with mashed potatoes, rice, or a side of your choice.

Find it online: https://britishbakingrecipes.co.uk/mary-berry-paprika-chicken/